Cranberry-Orange French Cornbread
(Someone please come up with a better name than that for this recipe!)
Last night’s cornbread became this morning’s french toast. And it was so good!
From start to finish: 15-20 minutes
Serves: 2-4 people (or just me.)
- 2-3 eggs
- 1/2 c. milk
- cinnamon and the teeniest big of nutmeg
- 1 tsp. vanilla
- leftover cranberry sauce (As much as you like. I used about 1/4 cup)
- orange zest and a little juice from an orange
- a little butter for the pan
- a little more warm cranberry sauce as topping
Combine all the ingredients from the first section. Soak your cornbread in the mixture. I sliced the cornbread in half (through the inside) to soak in more flavor and make thinner pieces.
Butter the pan/griddle. Add soaked bread to pan and cook for 2-3 minutes on each side (or so).
Eat as is or with a little more cranberry sauce on top. Or you could eat with maple syrup, but it’s totally not necessary since it’s so yummy as is. It’s a little drier than regular french toast, which makes it kind of scone-y.
(This is where Scott says, “Scone. My scone!” from Friends.)